Hey all, I pulled my ribs out of the fridge a few minutes ago after dry brining overnight and there are some blue spots on them... I've never seen this before. They were double wrapped in foil. Nothing on top or below them.
This is dye from a grading or inspection stamp. It is basically, food coloring. Nothing to worry about. For some reason, the dry brining can make it more prevalent.
Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
Yoke Up custom charcoal basket and a Grill Wraps cover.
22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.
Napoleon gas grill (soon to go bye bye) rotting out.
1 maverick et-733 digital thermometer - black
1 maverick et-733 - gray
1 new standard grilling remote digital thermometer
1 thermoworks thermopen mk4 - red
1 thermoworks thermopop - red
Pre Miala flavor injector
taylor digital scale
TSM meat grinder
chefs choice food slicer
cuisinhart food processor
food saver vacuum sealer
TSM harvest food dehydrator
When I bought my Picanha from Whole Foods, it also had blue marking. I asked about it and they said it was marking they did using blueberries (of course for Whole Foods!)...
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